Things have been crazy-busy at Kurma Central, and a little weird. Anyway…Yesterday I googled myself. Admit it, you’ve all tried it. I did, and after sifting through some of the 226,000 entries, I struck edible gold.
Notwithstanding all the risque and self-indulgent bovine imagery, and the fact that my recipe has been improved, this is an interesting little website/blog entry, and worth a look.
There are a few entries actually, all loosely collected under the banner of raw-food/vegan dips. Although I am not a raw-food sorta guy, nor a vegan, a good number of my recipes do fit this description.
“What on earth are you rambling about?”, you snort.
It is steaming hot outside! Too hot to cook. It is time to get naked and take a Summer dip – into Kurma’s inspired trough of Heaven that is! With all of these gorgeous Summer nights (no I am not going to break into a number from Grease for this dish) I have been existing on a very low maintenance piggy diet of lettuce wraps slathered with scrumptious spreads. Whatever raw nuts have been dehydrated take a spin in the food processor with a handful of fresh herbs and spices, lime juice and sea salt – making a great base for rawlicious inspiration.
I found a sad lonely little bag of green peas in my freezer the other night begging for a nutty match. As I lay my hands on those naked little beads my taste buds immediately starting salivating in the midst of a culinary wet dream spurred on by vivid sense memories of the delectable raw green pea chutney I made with Kurma Dasa on a similar balmy night in Melbourne many years ago. The second that dip hit my lips, it was love at first bite – I immediately became intoxicated with the unique zesty flavour and crunchy texture and my snout made a biblical connection with his cooking that has endured. Whenever I am looking for a showstopping vegan dip I always turn to Kurma’s recipe collection. Who can forget the Creamy Raw Vegan Cashew Dip and his exquisite Muhammara. Oh! Show me the way to piggy heaven!
This raw green pea chutney dip is another shining example of his quick, easy delicious recipes that will keep your snout rustling through his books screaming for more inspiration! This dip epitomises the “blend and chow in under 5 minutes” philosophy that we hungry snouts are so fond of. It is dead easy, bursting with flavour, and incredibly versatile. Another added bonus is that the flavour mix is different from your hog standard store bought dips, and makes a unique addition to the nibble plate at your next dinner. You can pass this one onto your omnivore dinner guests with confidence. You know – the ones who are still in the dark and swear that pesto nirvana can only be reached by getting cheesy? Trust me – they will unknowingly scoff from your vegan trough with the enthusiasm of a raw foodie on too much date paste. This is fantastic slathered on rice cakes, tortilla chips, toasts, raw tacos or veggie sticks and brings out the piggy in everyone.
I have been whipping up this dip to rave reviews for over ten years. Last night it was just me, and I was transported into rawlicious nirvana. I hope this will become a staple in your “delectable dip” repertoire, just as it has in mine. Blend and Chow Down With Gratitude! Kurma – Namaste.
- 1 cup organic frozen green peas defrosted
- ½ cup raw almonds soaked and dehydrated
- 1 tsp fresh grated ginger
- 3 Tbsp filtered water or more for desired consistency
- 3 tsp fresh lime juice (1- 2 limes)
- 1/3 cup fresh cilantro / coriander
- 1/4 tsp fine Celtic sea salt
- freshly ground pepper to taste
Put the almonds into your food processor until rustically chopped.
Mix in the remaining ingredients until you get a nice thick consistency. You might to add a bit more water. I keep it pretty chunky and rough.
Add in more lime juice, ginger and seasoning to taste. I like mine with quite a bit of kick so I tend to be a bit more heavy handed with the ginger, lime juice and sea salt.
Slather on crackers, serve with veggies chips, or top raw tacos. YUM!
Published here courtesy of Kurma Dasa